Californian Citrus Quinoa Salad Bowl

Allergens

None

Ingredients

• 1 cup uncooked quinoa 2 cups water 1/2 teaspoon sea salt 1 large orange, segmented 1 grapefruit, segmented 1 cup halved cherry tomatoes 1/4 cup chopped fresh parsley 1/4 cup sliced almonds 2 tablespoons extra
• virgin olive oil 2 tablespoons lemon juice 1 teaspoon honey 1/2 teaspoon Dijon mustard

Instructions

1. Rinse the quinoa under cold water and drain.
2. In a small saucepan, bring water to a boil, add the rinsed quinoa and salt, cover, and reduce heat to low. Cook for 15 minutes or until the water is absorbed and the quinoa is tender. Remove from heat and let stand, covered, for 5 minutes.
3. Fluff the cooked quinoa with a fork and transfer it to a large mixing bowl.
4. Add the orange and grapefruit segments, cherry tomatoes, parsley, and sliced almonds to the bowl.
5. In a separate small bowl, whisk together the olive oil, lemon juice, honey, and Dijon mustard.
6. Pour the dressing over the quinoa mixture and gently toss to combine. Taste and adjust seasoning if needed. Serve immediately or refrigerate until ready to serve.

Chef’s Insight

Use seasonal citrus fruits for optimal freshness and flavor.

Notes

Feel free to swap out the citrus fruits with what's in season or your personal preferences.